Paella
Serves: 4
Time: 01:00
Notes:
Recipe from In the Kitchen with Rosie: Per Serving: Cal 477
Ingredients
1/2c dry white wine 3 tbsp saffron threads cooking spray 1c chopped onion 1c rice 1banana pepper cut into strips 1 red bell pepper cut into strips 1 yellow pepper cut into strips 3c chicken stock 6 oz cubed chicken 1/2c squid rings 1/2 lb shrimp 12 mussels 12 littleneck clams 4- 2oz lobster tails 1/2c artichoke hearts (optional) 1c frozen peas thawed 1c chopped tomatoes
Directions
1. Preheat oven to 350oF. 2. Put saffron threads into wine and set aside. 3. Preheat large frying pan 1 min. over med-high heat and spray 4 times with oil. Saute onion 2-3 min. Add rice and saute 1 min. until golden. Add wine and saffron and stir until liquid is gone. 4. Add peppers, hot chicken stock, 1/4c at a time until absorbed (could use rice cooker) 5. When added last liquid, Add all squid and shrimp. 6. Stand mussels and clams upright in rice, joints down. Tuck lobster tails into rice shell down. 7. Transfer pan to oven and bake until mussel and clams open (about 8-10 min) 8. Scatter artichokes, peas and tomato over paella and bake 2-3 min.